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Schools Back in Session
Here in Iowa, schools are back in session. For some families this means packing lunches, although the cost of school lunches is hard to beat, and packed lunches are not automatically healthier than school lunch.
Publication explaining Whole Grains
Magazines and cooking shows are full of articles and recipes about whole grains, some of which I have never tasted. If you are like me, and wanting to know more about using different whole grains, you will be interested in a publication by Iowa State University Extension. The free, downloadable Whole Grains publication provides the basic cooking directions, yield when cooked, nutrition notes and facts, and serving suggestions for 20 different whole grains. It also explains the difference between whole and refined grains.
What Are ‘Ancient Grains’?
/>There is no official definition of ‘ancient grains’. However, the Whole Grains Council defines ancient grains loosely as grains that are largely unchanged over the last several hundred years. Therefore, modern wheat, which has been bred and changed over time, is not an ancient grain. Grains like quinoa, amaranth, Kamut®, spelt, farro, millet, and teff would be considered ancient grains.